John Williams MBE celebrates ten years as Executive Chef of The Ritz London

The  Staff Canteen

The Staff Canteen

Editor 21st May 2014
This June marks ten years that John Williams MBE has been an executive chef of The Ritz London. Including The Ritz Restaurant, The Palm Court, The Rivoli Bar, Room Service and the private dining rooms at William Kent House at The Ritz. john williams To mark the occasion, the Ritz Restaurant menus will offer a selection of John’s favourite dishes from the past ten years and will include, Egg Fabergé, Butter Poached Lobster with Spiced Carrot Pureé, Poulet de Bresse en Vessie, and Saddle of Lamb Belle Epoque.  Each dish will be paired with an accompanying wine, selected by head sommelier Tobias Brauweiler. John comments: “It is an honour to have spent ten years working in one of the world’s greatest hotels. I have been lucky enough to cook for high profile guests from royalty to rock stars, but what I love most is cooking for and connecting with people who understand and delight in food the way I do. I’ve seen trends come and go, but what I keep coming back to is a love of quality ingredients, carefully prepared - for me it is timeless. This, ultimately, is what we want to share with our guests, it’s the best story I could hope to tell them.” Born the son of a Tyneside fisherman, John Williams developed his passion for food at an early age. Taught by his mother to cook, his culinary interests began with cookery classes at school and continued as he studied at South Shields College and later at Westminster College. John’s glittering career, which spans over 40 years, began at the Percy Arms Hotel Otterburn in 1974 and has taken him all the way to The Ritz via The Savoy, Claridge’s and The Berkeley. Overseeing a kitchen brigade of nearly 70 chefs John considers himself a custodian, with a responsibility to protect and promote the culinary identity of The Ritz: ‘haute cuisine’, prepared with the finest seasonal ingredients and using methods inspired by Auguste Escoffier. The RitzSince opening in 1906, The Ritz Restaurant has left an indelible impression on all who have dined there. In what is often described as the most beautiful restaurant in Europe, vast floor to ceiling windows, rich Louis XVI-inspired décor and dazzling garlands of chandeliers reflected in grand mirrored walls combine to create one of the most spectacular interiors in London.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 21st May 2014

John Williams MBE celebrates ten years as Executive Chef of The Ritz London